Carrot cake with cream cheese icing

The cream cheese icing makes this cake extra moist and delicious.

Serves 8 | Prep 30 min | Bake 50 min + cooling

Ingredients

3 eggs

1 cup (250ml) brown sugar

1 tsp (5ml) vanilla essence

1 cup (250ml) oil

1½ cup (375ml) cake flour

2 tsp (10ml) baking powder

1 tsp (5ml) bicarbonate of soda

½ tsp (3ml) salt

2 tsp (10ml) ground cinnamon

1 tsp (5ml) ground ginger

1 cup (250ml) carrots, grated

1 cup (250ml) banana, mashed

100g (1 packet) pecan nuts, chopped

For the cream cheese frosting

1 cup (250ml) soft butter

1 cup (250ml) cream cheese

2 cups (500g) icing sugar

1 tsp (5ml) vanilla essence

Method

Preheat the oven to 180°C and line a 23cm round cake pan.

Cream the eggs, sugar and vanilla together for 2 minutes until creamy. Slowly add the oil until well combined.

Sift the flour, baking powder, bicarb, salt, cinnamon and ginger together and add to the egg mixture.

Add the carrot, banana and ½ the nuts and mix. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted comes out clean. Cool on a wire rack.

For the cream cheese frosting, cream the butter, cream cheese, icing sugar and vanilla together and spoon over the cooled cake.

Scatter with remaining nuts before serving.

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